The general procedure for the depectinization of fruit juices is as follows: The juice is preheated to the desired temperature; KLERZYME is then added and mixed thoroughly into the juice. The juice is then permitted to stand for a convenient interval, is filtered, pasteurized and bottled. When the KLERZYME powder is used we recommend that it be dispersed in a small quantity of fruit juice prior to addition to a larger tank. This will assure rapid and uniform dispersion of the enzyme. Predispersion of the liquids is usually not necessary. Crushed fruits treated with KLERZYME are generally handled in essentially the same manner as described above for the treatment of juices. It should, however, be noted that efficient dispersion of the enzyme may be more difficult than with juices.
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